"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Fudge Cupcakes, by Mary Conrad, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 sq. semisweet chocolate 1/2 lb. butter 1/2 to 1 c. nuts 1 3/4 c. sugar 1 c. unsifted flour 4 large or 5 small eggs 1 tsp. vanilla
Melt chocolate and butter. Stir in nuts until coated. Set aside. Stir together, but do not beat, the remaining ingredients. Combine the 2 mixtures. Fill cupcake cups 2/3 full. Bake at 325º for 35 min. Cool 8 - 10 min. before removing from tins. Makes about 18 cupcakes. No need for frosting. Great for picnics.
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